Pici all'aglione
Homemade Spaghetti wtih Garlic Sauce
Ingredients
- 500g 1 lb 500g (1 lb) pici or other long pasta
- 4-6 cloves 4-6 cloves garlic, or 2-3 cloves elephant garlic slightly crushed
- 1 large can large can (800g/28 oz) tomatoes crushed by hand
- Salt and pepper
- olive oil
- red pepper flakes optional
Instructions
- Crush the garlic cloves lightly with the back of a large knife, then peel them.
- In a large sauté pan or braiser, sauté the garlic over the gentlest flame you can manage in a abundant olive oil until the cloves are soft. Take care to avoid browning them as much as possible. Once softened, smush the cloves into the oil.
- Add the tomatoes to the pan, crushing them with your hands as you go, along with a good pinch of salt, a good grinding of pepper, and, if using, a small pinch of red pepper flakes.
- Let the tomatoes simmer for a good 15 minutes or so, until well reduced to a saucy consistency. Stir every once in a while, smushing any lumps of tomato or remaining large pieces of garlic.
- Cook your pasta until al dente and mix with the aglione sauce.
- Serve immediately.